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Servings:

Thai Coconut Soup

A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

Total Time

35min

4.3

3 Ratings

Author: Produce on Parade

Servings:

Ingredients

•

2 pckg
(14 oz)

Silken Tofu

•

4 stalks

Lemongrass

•

1 cup

Fresh Ginger

•

Shallots

•

3 cups

Baby Bella Mushrooms

or Mushroom of Choice

•

2 cups

Vegetable Broth

•

1/2 tsp

Fresh Ground Chili Paste

•

2 tsp

Brown Sugar

•

2 cans
(15 fl oz)

Coconut Milk

•

1 tsp

Soy Sauce

•

1/2

Lime , juiced

•

1/2 cup

Fresh Cilantro , chopped

Cooking Instructions

To start, press the Silken Tofu (2 pckg) . To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.

Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.

In a large pot, bring Vegetable Broth (2 cups) to a boil.

Add the Lemongrass (4 stalks) , Fresh Ginger (1 cup) , Shallots (8) , Fresh Ground Chili Paste (1/2 tsp) , and Brown Sugar (2 tsp) to the broth and allow to simmer for about 5 minutes.

Meanwhile, dice the tofu into bite-sized pieces.

Add in Baby Bella Mushrooms (3 cups) , tofu, Soy Sauce (1 tsp) and Coconut Milk (2 cans) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

Once done cooking, remove from heat and stir in the Lime (1/2) .

Serve hot and topped with Fresh Cilantro (1/2 cup) . Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

Nutrition Per Serving

CALORIES

710

FAT

52.7 g

PROTEIN

17.9 g

CARBS

46.7 g